Slow Cooker Roast Lamb Leg is basically my go-to meal whenever I’m craving something cozy but can’t be bothered with a bunch of pots and pans. Honestly, who has time for all that midweek chaos or even on a lazy Sunday? The worst feeling is wanting a proper roast, but dreading the work (yep, I hear ya). Trust me, it is possible to get juicy, flavorful lamb without babysitting your oven all day. The kitchen will smell totally mouthwatering, too. If you love simple comfort food with huge flavors and even bigger leftovers, you’re in the right spot. 
How to make slow roast leg of lamb
I used to think making a Slow Cooker Roast Lamb Leg was, well, pretty intimidating. Not anymore. Listen — you plop a lamb leg in your slow cooker (seriously just stick it in there), toss in your favorite herbs, a few garlic cloves, some chunky onions, and let time do all the heavy lifting. While most proper cooks have secret blends, honestly, basic salt, pepper, garlic, and rosemary are already fantastic. I splash some broth in the bottom, cover, and then… I go watch my favorite show or run errands.
My trick for super-tender meat? Cook it low and slow — I always leave mine about 8 hours, sometimes even longer if I’m distracted (yikes). The lamb comes out all falling-apart, juicy, and totally spoon-tender. Here’s the magic part: once it’s cooked, I stick it under the broiler for a hot minute to crisp up that skin. Just don’t wander off during those couple minutes, or you’ll have a “well-charred” situation (ask me how I know). If it’s your first rodeo, set a timer. You’ll never want to roast lamb in the oven again — pinky swear. 
I tried your Slow Cooker Roast Lamb Leg last weekend and oh my word — my family didn’t just eat it, they *inhale* it. Way easier than any roast I’ve ever made! — Fran, Sussex
The easier way to roast lamb leg
I’m just gonna say it: Slow Cooker Roast Lamb Leg is about the laziest, happiest way to get a five-star Sunday dinner on the table without umpteen steps. Traditional roasting? Yikes. All that basting, pan-juggling, constant “Is it cooked yet?” Not for me. This way, you don’t need a meat thermometer or nerves of steel.
Toss everything into one big slow cooker and stroll off to do…well, literally anything else. Once, I even took a nap (probably shouldn’t admit that). The flavor actually gets better the longer it sits. The hardest part is transferring it from the slow cooker without it falling apart. Quick tip: use two big spatulas at once, and maybe a prayer. It’s messy, but oh, what a mess. The easier way to do roast lamb leg is simple: let the slow cooker do that patient, all-day work for you. 
Gravy for roast lamb
Alright, listen up because I’ve ruined (and redeemed) my fair share of gravies. The absolute best gravy for Slow Cooker Roast Lamb Leg starts with the rich juices left in the bottom after cooking. Yep, all those herby, meaty bits are pure magic. Pour the drippings into a small pan, skim off the fat (unless you like rich gravy, then keep a bit), and add a spoonful of flour. Whisk it like your dinner depends on it — no lumps, please. Then slowly pour in a cup or two of broth or water while whisking.
Bring it to a bubble until it thickens up. Taste for salt and, if you’re like me, a good crank of black pepper. Sometimes I sneak in a splash of red wine right at the end. Your house will suddenly smell like a fancy pub (in a good way). Serve piping hot, all glossy and rich. It is honestly a main event at my table.
Sides to serve with roast lamb
Let’s talk all the delicious things to pile onto your plate alongside that Slow Cooker Roast Lamb Leg. Okay, this list isn’t fancy — just practical and drool-worthy:
- Creamy mashed potatoes (or buttery baby potatoes if you’re fancying less work)
- Blistered green beans or honeyed carrots
- Toasty roasted parsnips (way underrated, I promise)
- Hunk of crusty bread to mop up the extra gravy
You honestly can’t go wrong. Even a simple salad with some zingy lemon makes a nice fresh contrast. Oh, and don’t forget a dollop of mint sauce, if you’re into tradition.
Tips for enhancing your lamb recipe
Here’s where you can jazz up your Slow Cooker Roast Lamb Leg if you’re feeling adventurous. First up: don’t be shy with fresh herbs. More is more, at least for me. Rosemary, garlic, and thyme work wonders, but a sprinkle of oregano or even a grated lemon zest can really perk things up.
I sometimes throw in a handful of cherry tomatoes or dried apricots in the last hour for a fruity kick (try it — bizarre, but delicious). If you want extra flavor, poke little holes in the lamb and slide slivers of garlic and rosemary right inside. And don’t stress about sides matching perfectly. What matters is you like ‘em. Also: leftovers make wild sandwiches the next day, trust me.
Common Questions
Do I need to brown the lamb first?
You can, but honestly, I usually just skip it. The broiler trick at the end makes up for it and saves time.
Can I cook vegetables in the slow cooker with the lamb?
Totally. Just add carrots, onions, or potatoes right from the start. They’ll come out really soft and full of flavor.
What’s the best cut for Slow Cooker Roast Lamb Leg?
Bone-in is awesome for flavor, but boneless works for easier carving (just tie it up so it stays neat).
How do I store leftovers?
Stick ‘em in airtight containers in the fridge for up to 3 days or freeze for later. They reheat super well.
Could I use lamb shoulder instead?
Yep! Lamb shoulder gets just as fall-apart tender and is usually cheaper, too.
Lamb You’ll Actually Love All Winter
Well, there you go. Making Slow Cooker Roast Lamb Leg doesn’t have to be some stressful, all-day affair. The secret’s all about letting the slow cooker work its magic (with a little help from a hot oven to finish). You can mix up spices, play with sides, or keep it super classic. If you want more tips, check this Slow Cooker Roast Lamb Leg – RecipeTin Eats or explore different twists like Greek Boneless Leg of Lamb (Slow Cooker or Braised) – The Mediterranean Dish for inspiration. Go on — grab that lamb leg and get cozy, your taste buds will basically give you a standing ovation.
Slow Cooker Roast Lamb Leg
Ingredients
Method
- Place the lamb leg in the slow cooker.
- Add the chopped onions, garlic cloves, rosemary, salt, and pepper.
- Pour in the broth around the lamb.
- Cover the slow cooker and set it to cook for 8 hours on low.
- After the cooking time, carefully remove the lamb from the slow cooker.
- Place the lamb under the broiler for a few minutes to crisp the skin.
- Keep an eye on it to avoid burning.
- Pour the drippings from the slow cooker into a pan.
- Skim off excess fat and add a spoonful of flour.
- Whisk until lumps are gone and gradually add broth or water until thickened.
- Season with salt and pepper to taste.
